Page 286 - The Forager’s Guide to Wild Foods

Kombu, Saccharina

japonica (LAMINARIACEAE)

KOMBU, formerly Laminaria japonica, is a native Jap-
anese seaweed that only grows naturally in Asia. It re-
quires cold water (<73 °F/<23 °C) and a rocky substrate.
TIDAL ZONE: Found in the subtidal zone in calm, high
nutrient bays and reefs, Kombu can grow in clear water
up to 100 ft. (30m) deep. It is more commonly found in
depths of 50 ft. (15m).
FROND: Frond often grows up to 16 ft. (5m) long, but
can reach 30 ft. (10m) when fully grown. They are olive
green to brown, 4-8 inches (10-20cm) wide with thin,
wavy margins. by boiling it for 2 minutes before drying it. Other-

HOLDFAST AND STIPE: Holdfast is sturdy and looks wise, cut fronds can be rinsed in salt water and hung
like twisted roots; Stipe is sturdy, cylindrical, and 0.2- in the sun to dry and used in a large variety of dishes.
0.4 inch (5-10mm) in diameter. KOMBU RICE BALLS: Ingredients: 1 bowl fresh
EDIBLE PARTS: fronds Kombu, 2 cups cooked rice, 3 oz. (90g) tuna, 1 tbsp.
KEY MEDICINAL USES: It helps with digestion and gas mayonnaise, ¼ diced red onion. Boil fronds for 2
build up. min., drain, and cut into 6-inch (15cm) pieces. Mix
tuna with rice, mayonnaise, and red onion. Lay kom-
HOW TO HARVEST AND EAT: In Asia is harvested from
bu pieces on a board. Place 1-2 tsp. of the mixture in
late April to June from boats. Cut the frond at least 2
center and fold into a parcel. OPTIONAL: pop balls in
inches (5cm) above the stipe. Kombu has a strong umami
the oven for 5-10 min. before serving.
and briny taste and the iodine content can be reduced
Oarweed/Kombu, Laminaria

digitata (LAMINARIACEAE)

OARWEED or Kombu is usually found amongst kelp
forests. L. digitata is native to the east coast of North
America, on rocky substrates.
TIDAL ZONE: Often growing in the subtidal zone to low
tide line, it can grow in water up to 65 ft. (20m) deep.
FROND: At the end of the long stipe the frond broadens
to form a large, flat frond from which multiple ribbons
grow, giving the appearance of a palm and fingers, or a
fan. Oarweed can grow up to 10 ft. (3m) in length and is
olive green to brown.
HOLDFAST AND STIPE: Oarweed has a cone-shaped miso soup. It can also be used instead of bay leaves.
holdfast and a slightly flattened, very flexible stipe that Raw is too tough and leathery, but tastes great when
is oval-shaped in cross-section, about 1 inch (2.5cm) quickly dried. The broad, flat blades can be used as
wide and 1.5-5 ft. (0.5-1.5m) long. wraps to steam or cook food in.
EDIBLE PARTS: fronds OARWEED MISO SOUP: Ingredients: 1 cup dried
KEY MEDICINAL USES: Is very effective at softening oarweed strips, 3-4 tbsp. miso paste, 4 cups water, 1
tsp. dried wakame, 1 chopped spring onion, and fried
phlegm and relieving a sore throat.
onions. Place oarweed strips in water and wait for
HOW TO HARVEST AND EAT: Harvest in early autumn.
water to boil. Remove from heat. Add miso, wakame,
Cut off the long “fingers” and leave the “palm” and stipe
and spring onion. Garnish with fried onions.
to regenerate. It is commonly dried and used as base for

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